North Indian Cuisine is famous for it's rich and tasty gravies. And Shahi Paneer is one of them. The word "Shahi" means rich and royal. Shahi Paneer is made with cream, tomatoes, spices and of course "Paneer". North Indian style "Meat" gravies are also quite popular. But Paneer is a good alternative for Vegetarian people. You can either make paneer at home or you can get it from Indian store. This recipe will serve 4-5 people.
Ingredients
1 1/3 Cup cubed paneer (Home made paneer recipe)
2 Medium onion quartered
2 Big red tomatoes pureed
1 tsp tomato paste
2 inch ginger diced
4 Garlic cloves smashed
3 Tbsp + 1 tsp canola oil
Salt as per taste
1 tsp Garam Masala(A blend of Indian spices)
1/2 Cup Light cream or half and half
1 tsp Kasoori Methi (Dry Fenugreek)
1 Tbsp Sugar
1 1/4 Cup water
Method
Heat 1 tsp oil into a large skillet and saute quartered onion, ginger and garlic until soft. Once cooled puree it in a blender and keep aside. Now add remaining 3 Tbsp oil in the same skillet and saute onion puree until golden brown color. Add tomato puree and tomato paste and saute again until oil separates. Now add garam masala, sugar, salt and water and let it boil. Once boiled simmer for 10 min, add paneer and cream and simmer again for 5-7 minutes until paneer is nice and soft. If curry seems too thick add little water or if it's too thin add a little bit of more cream. Last but not the least, crush kasoori methi between your palm and sprinkle it over the curry and mix, this will give a nice aroma and restaurant like taste to your Shahi Paneer.
Serve with hot Tandoor Naan or Paratha of your choice.
Ingredients
1 1/3 Cup cubed paneer (Home made paneer recipe)
2 Medium onion quartered
2 Big red tomatoes pureed
1 tsp tomato paste
2 inch ginger diced
4 Garlic cloves smashed
3 Tbsp + 1 tsp canola oil
Salt as per taste
1 tsp Garam Masala(A blend of Indian spices)
1/2 Cup Light cream or half and half
1 tsp Kasoori Methi (Dry Fenugreek)
1 Tbsp Sugar
1 1/4 Cup water
Method
Heat 1 tsp oil into a large skillet and saute quartered onion, ginger and garlic until soft. Once cooled puree it in a blender and keep aside. Now add remaining 3 Tbsp oil in the same skillet and saute onion puree until golden brown color. Add tomato puree and tomato paste and saute again until oil separates. Now add garam masala, sugar, salt and water and let it boil. Once boiled simmer for 10 min, add paneer and cream and simmer again for 5-7 minutes until paneer is nice and soft. If curry seems too thick add little water or if it's too thin add a little bit of more cream. Last but not the least, crush kasoori methi between your palm and sprinkle it over the curry and mix, this will give a nice aroma and restaurant like taste to your Shahi Paneer.
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